Why You’ll Love This Recipe
Oreo Cheesecake Cookie Cups are the perfect mini dessert for anyone who loves cookies, cheesecake, and of course, Oreos. These indulgent treats start with a chewy cookie base, are filled with creamy cheesecake, and topped with crushed Oreo cookies for extra crunch. They’re individually portioned, making them ideal for parties, potlucks, or whenever you want a sweet bite without committing to a full slice of cheesecake. Easy to make with simple ingredients, these cookie cups are both playful and elegant, offering the best of cookies and cheesecake in one bite-sized package. With their creamy centers and crunchy Oreo topping, they’re guaranteed to satisfy your sweet cravings.
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Oreo Cheesecake Cookie Cups – A Bite-Sized Dessert Dream
- Total Time: 35 mins + chilling
- Yield: 12 cookie cups
- Diet: Vegetarian
Description
Mini cheesecake cups baked on an Oreo crust and topped with crushed cookies, creating a creamy, bite-sized dessert perfect for parties and gatherings.
Ingredients
- 12 Oreo cookies (whole, for crust)
- 12 Oreo cookies, crushed (for filling and topping)
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1/2 cup sour cream
- 1 tsp vanilla extract
- Whipped cream (optional, for garnish)
Instructions
- Preheat oven to 325°F (160°C) and line a 12-cup muffin tin with cupcake liners.
- Place one whole Oreo cookie at the bottom of each liner to form the crust.
- In a large bowl, beat cream cheese and sugar until smooth and creamy.
- Add eggs one at a time, mixing until combined. Stir in sour cream and vanilla extract.
- Fold in half of the crushed Oreos into the batter.
- Spoon cheesecake mixture evenly into muffin cups over the Oreo crusts.
- Bake for 18–20 minutes, until centers are just set.
- Cool completely, then refrigerate for at least 2 hours before serving.
- Top with remaining crushed Oreos and whipped cream if desired.
Notes
- For extra indulgence, drizzle with melted chocolate before serving.
- These can be made ahead and stored in the fridge for up to 4 days.
- Use mini Oreos for a fun topping variation.
- Prep Time: 15 mins
- Cook Time: 20 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Oreo cookies – Crushed, they serve as the topping and add classic chocolatey crunch.
Cream cheese – The base of the cheesecake filling, rich and creamy.
Granulated sugar – Sweetens the filling without overpowering.
Egg – Helps bind the cheesecake filling and gives it structure.
Vanilla extract – Adds warmth and enhances the Oreo flavor.
All-purpose flour – Used in the cookie dough base.
Baking soda – Helps the cookies rise slightly while keeping them chewy.
Salt – Balances the sweetness.
Unsalted butter – Adds richness and helps create a soft cookie texture.
Brown sugar – Provides moisture and a slight caramel note to the cookie base.
Mini chocolate chips – Optional, for extra bursts of chocolate in the cookie layer.
Directions
Preheat your oven to 350°F (175°C) and lightly grease a muffin tin.
Prepare the cookie dough: in a mixing bowl, cream together butter, brown sugar, and granulated sugar until fluffy. Beat in the egg and vanilla. Stir in flour, baking soda, and salt until combined. Fold in mini chocolate chips if using. Scoop dough into the muffin tin, pressing gently to form small cups.
Bake the cookie cups for 8–10 minutes, until lightly golden but still soft in the center. Remove from the oven and use the back of a spoon to press down the centers, creating wells for the filling. Let cool slightly.
Meanwhile, prepare the cheesecake filling by beating cream cheese, sugar, egg, and vanilla until smooth. Spoon the filling into the cooled cookie cups, filling each about two-thirds full.
Bake again for 12–15 minutes, until the cheesecake is set. Remove from the oven and cool completely. Top with crushed Oreo cookies before serving.
Servings and timing
This recipe makes 12 cookie cups. Preparation takes 20 minutes, and total baking time is about 25 minutes. Cooling adds another 30 minutes, so expect about 1 hour and 15 minutes from start to finish.
Storage/reheating
Store the cookie cups in an airtight container in the refrigerator for up to 4 days. They can also be frozen for up to 2 months; thaw overnight in the refrigerator before serving. Serve chilled or at room temperature—no reheating necessary.
Variations and Customizations
Double Oreo – Use an Oreo cookie as the base instead of cookie dough.
Peanut butter swirl – Add a spoonful of peanut butter to the cheesecake filling before baking.
Mint Oreo version – Use mint Oreos and add a drop of peppermint extract for a refreshing twist.
Red velvet cookie base – Make the cookie base red velvet flavored for a festive look.
Chocolate drizzle – Drizzle melted chocolate over the tops before serving.
Mini bites – Use a mini muffin pan to create bite-sized versions.
Berry topping – Add fresh raspberries or strawberries on top of the cheesecake filling.
Nutty crunch – Sprinkle chopped pecans or almonds over the Oreo topping.
FAQs
Can I use store-bought cookie dough?
Yes, pre-made cookie dough works well for a shortcut.
Do I need to chill the cookie dough?
No, the dough can be baked immediately.
Can I use double-stuffed Oreos?
Yes, they add extra creaminess and sweetness.
How do I know the cheesecake is set?
The centers should no longer jiggle when gently shaken.
Can I make these ahead of time?
Yes, they keep well in the fridge for a few days.
Can I skip the cookie base and just use Oreos?
Yes, pressing a whole Oreo into each muffin cup works as a crust.
Do these need to be refrigerated?
Yes, because of the cheesecake filling, they should be stored in the fridge.
Conclusion
Oreo Cheesecake Cookie Cups are the ultimate bite-sized dessert, combining chewy cookies, creamy cheesecake, and crunchy Oreos in one irresistible treat. Easy to prepare, fun to customize, and perfect for sharing, they’re a crowd-pleasing recipe you’ll come back to again and again. Whether for parties, holidays, or just an everyday indulgence, these cookie cups prove that good things really do come in small packages.